Makes about 30 cookies

2 cups almond meal (about 12 ounces whole almonds ground to a powder)
1 cup walnut meal (about 6 ounces walnut halves ground to a powder)
1 1/2 cups sifted confectioners’ sugar
3 large egg whites
1 teaspoon vanilla extract

Preheat the oven to 325°. Place 35 (1 1/2-inch) fluted paper cups on a baking sheet.

In a large bowl, mix together the almond meal, walnut meal, and 1 cup of the sugar. Sprinkle the remaining sugar on a large plate.

In a large bowl, using an electric mixer on high speed, beat the egg whites and vanilla until stiff peaks form. Using a spatula, gently fold the nut mixture into the egg whites. With your fingers, knead lightly to obtain a homogeneous dough.

In between the palms of your hands, fashion balls 1 inch in diameter. Roll each ball in the sugar and set it inside a paper cup.

Bake until the macaroons turn light gold, 20 to 25 minutes. Remove from the oven and let cool. Store in a tightly sealed container for up to 2 weeks.